The Various Cuts of Vegetables

Three basic shapes in vegetable cutting:

1. Strips
 Chiffornade – used for garnish
 Julienne – used for soups, garnish, and stuffing
 Batonnnet – cut used for vegetables accompaniment

2. Dice
 Brunnoise – used for soups, stuffing, and garnish
 Paysanne – for soups and stews

3. Turned (tournant)
 Vegetables are cut and turned into oval shape (barrel like). Common cut for vegetable
accompaniment

* Additional cuts
 Floret – cauliflower and broccoli
 Vichy – carrots

Aromatics Ingredients
1. Bouquet garni
 Thyme sprigs 1 sprig
 Leek 1 stem
 Parsley stems 2-3 stems
 Celery 2 stalks
 Bay leaf 1 pcs
2. Mirepoix
 Red mirepoix Onions (2) : Carrots (1) : Celery (1)
 White mirepoix Onions (1.5) : Celery (1.5)
3. Sachet
 Bay leaf 1/2 – 1 pcs
 Black peppercorn 4 – 5 nos
 Cloves 1 no
 Parsley 5 gm
4. Onion piquet (studded onion)
 Onion 1 no
 Bay leaf 1 pcs
 Cloves 2 – 3 nos

Chopping Vegetables
To cut up certain vegetables as finely or as roughly that is required. The common ones are:
1. Chopped onion
2. Chopped garlic
3. Chopped parsley
4. Tomato concasse

Cooking Vegetables
1. Blanching
 Cold water blanching
 Hot water blanching
2. Sautéing
3. Glazing
4. Ratatouille
5. Cauliflower au Gratin